Quick Black Bean Soup

(from Bon Appetit’s Light & Easy, Volume One)

Makes 4 to 6 servings

¼ cup olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
2 garlic cloves, chopped
1 14 ½-ounce can peeled diced tomatoes
1 4-ounce can diced green chilies
1 tablespoon dried thyme, crumbled
4 16-ounce cans black beans, drained, rinsed
2 cups (or more) canned low-salt chicken broth
Salt and pepper

Sour cream
Sliced green onions
Tortilla chips or strips

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until onion is tender, about 10 minutes. Mix in tomatoes with their juices, chilies and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add beans and 2 cups chicken broth. Puree soup in batches in processor or blender until smooth. Return soup to pot. (Can be prepared 4 days ahead. Cover and refrigerate.)

Bring soup to simmer. Thin with more broth if necessary. Season to taste with salt and pepper. Garnish soup with sour cream, green onions, and tortillas.